boneless chicken breasts, skinned
1 (8 to 10 oz.) pkg. chopped frozen spinach
1/2 c. bacon, diced
1/2 c. diced onion
1 c. grated Swiss cheese
salt and pepper to taste
4 oz. melted butter
1/2 tsp. granulated garlic
bread crumbs (for coating)

Boil spinach until tender. Drain and squeeze until most of water is out. In sauté pan, cook bacon with onion until bacon is semi-crisp and onions are clear. Add salt, pepper and garlic, then spinach. Sauté together well and remove from heat. Cool and stir in grated cheese. Take chicken breasts, flatten with smooth side of meat mallet until breast is about 1/4-inch thick all the way around, trying to leave whole. Season lightly with salt and pepper and put 2 to 3 ounces of filling in each chicken breast until all filling is divided evenly. Fold over all sides and roll tightly to seal in spinach filling. Place on baking sheet and brush with melted butter. Sprinkle bread crumbs on top. Sprinkle more butter over bread crumbs.

Bake at 375°F to 400°F for approximately 15 minutes or until chicken breasts are cooked and bread crumbs are brown. Serve with Fettucine Alfredo, if desired.